Zucchini Lasagna with Ground Turkey
A hearty, cheesy, low-carb lasagna that actually holds together — no soggy zucchini, no watery bottom, just pure comfort food.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Colander
- Paper towels
- Mandoline (optional)
Ingredients
For the Zucchini and Meat Sauce
- 4 medium zucchini (about 2 lbs)
- 1 tablespoon olive oil
- 1 lb ground turkey (93/7 or 85/15)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 3 cups good marinara sauce (like Rao's or Victoria)
For the Ricotta Mixture
- 15 oz whole-milk ricotta
- 2 cups shredded low-moisture mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 large egg
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Prep the zucchini: Slice 4 medium zucchini lengthwise into 1/4-inch strips. Lay them in a single layer on a baking sheet lined with paper towels. Sprinkle generously with salt on both sides. Let them sit for 20 minutes. You'll see beads of water form on the surface.
- Dry the zucchini: After 20 minutes, pat the zucchini slices very dry with fresh paper towels. Press firmly. Transfer to a clean plate.
- Brown the turkey: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey, breaking it up with a wooden spoon. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 tablespoon Italian seasoning. Cook until browned, about 6-8 minutes.
- Make the sauce: Pour 3 cups of marinara into the skillet with the browned turkey. Stir to combine, scrape up any browned bits from the bottom of the pan. Let it simmer on low while you prepare the cheese mixture.
- Mix the cheese layer: In a medium bowl, combine 15 oz ricotta, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, 1 large egg, 1/4 cup chopped fresh basil, and a pinch of salt and pepper. Stir until well combined.
- Preheat the oven: Set your oven to 375°F.
- Layer it up: Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of your 9x13 dish. Layer zucchini strips over the sauce, overlapping slightly like shingles. Spread half of the ricotta mixture over the zucchini. Top with half of the remaining meat sauce. Repeat the layers: zucchini, ricotta, meat sauce. Finish with a final layer of zucchini, then top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan.
- Bake: Place the dish on a rimmed baking sheet and bake for 40-45 minutes, until the cheese is bubbly and deeply golden brown at the edges. If the top is browning too fast, tent loosely with foil for the last 15 minutes.
- Rest: Let the lasagna rest for 15-20 minutes before cutting. This is not optional – the texture needs this time to set.
Notes
Don't skip salting the zucchini – it's the difference between lasagna and lasagna soup. Use full-fat ricotta and low-moisture mozzarella to avoid excess water. Let the lasagna rest before cutting to allow the layers to set. For make-ahead, assemble unbaked and refrigerate up to 2 days, or freeze for up to 3 months.